|15 ml||sunflower oil|
|15 ml||flour — cake|
|350 g||cabbage — finely sliced|
|5 ml||cumin — seeds|
|2||potatoes — large, grated|
|3||carrots — grated|
|salt and freshly ground black pepper — to taste|
|nutmeg — grated|
|500 ml||stock — chicken|
|15 ml||lemon — peeled and grated|
Heat butter and oil, sprinkle flour over cabbage and stir-fry with cumin, potatoes and carrots for a few seconds.
Add salt, pepper and nutmeg and stir-fry for a few minutes, then simmer until very tender.
Add stock, milk and lemon peel.
Continue simmering until flavours have blended and soup has thickened slightly.
Add a touch of ground cumin and serve in heated soup bowls with slices of buttered crusty rye bread.